Author: Kit Redwine

Antimicrobial resistance (AMR) in foodborne pathogens has emerged as a critical complication in controlling foodborne diseases worldwide. This phenomenon occurs when bacteria, viruses, fungi, or parasites evolve to withstand the drugs designed to kill them, rendering standard treatments ineffective. The U.S. food supply ranks among the safest globally, yet contaminated foods still cause millions of illnesses annually, and AMR exacerbates this threat when infections become harder to treat. Pathways from Farm to Fork AMR enters the food chain through multiple routes. Food animals often receive antibiotics for treatment, disease prevention, or growth promotion, fostering resistant germs in their guts. During…

Established in 1995 following a deadly E. coli O157 outbreak linked to contaminated hamburgers, which caused over 700 confirmed infections and 4 child deaths, the Foodborne Diseases Active Surveillance Network (FoodNet) emerged as a critical early-warning system for food safety threats. Operated by the Centers for Disease Control and Prevention (CDC) in collaboration with the U.S. Department of Agriculture (USDA), Food and Drug Administration (FDA), and 10 state health departments, FoodNet monitors laboratory-confirmed infections across a surveillance area covering 15% of the U.S. population (approximately 48 million people). Active Surveillance Methodology FoodNet employs active surveillance, distinguishing it from passive reporting systems. Personnel at…

New research from Baylor College of Medicine has identified connections between dairy consumption and changes in gut bacteria composition, according to a recent article on earth.com. The study, led by Dr. Li Jiao and published in the journal Nutrients, found that milk intake correlates with increases in beneficial microorganisms, while cheese consumption appears to reduce certain important gut bacteria. The research examined how different dairy products affect the microbiome, the collection of microorganisms in the digestive system that help process nutrients. Milk consumption was associated with supporting a broader range of gut microbes, indicating a more diverse microbial environment.[ [Note: The food…

A multistate Salmonella outbreak tied to contaminated cucumbers continues to grow. The investigation, first announced on May 19, named grower Bedner Farms Inc. of Delray Beach, Florida as the likely source of the outbreak. Cases and Investigation Status Last week the U.S. Centers for Disease Control and Prevention (CDC) released an update on the number of current cases and their investigation: Meanwhile, health authorities from federal, state, and local agencies continue the investigation. Health officials are actively interviewing those infected about the foods they ate prior to becoming sick. As of last week, 24 of the 27 interviewed reported eating cucumbers.…

A public health alert has been issued by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) for certain ground beef products due to possible contamination with E. coli, a pathogen that can cause serious, and sometimes severe, foodborne illness in certain populations. Background The presence of E. coli in the affected product was discovered during testing by NPC Processing, Inc. who then notified FSIS. A recall has not been issued because the impacted product is no longer available for sale. Distribution The recalled product was distributed to Connecticut, Georgia, Illinois, Maryland, and also to Whole Foods Market grocery stores…

Modern food production’s efficiency hinges on centralized facilities that supply ingredients across vast distribution networks. While this model ensures affordability and accessibility, it introduces a critical vulnerability: contamination in a single ingredient can trigger nationwide outbreaks of foodborne illness. The 2018 Salmonella outbreak linked to cereal, originating from one manufacturer, illustrates how localized failures propagate through interconnected supply chains. Similarly, contaminated ice cream mix caused one of the largest Salmonella outbreaks in U.S. history after tanker trucks transported both unpasteurized eggs and pasteurized mix. These incidents underscore a systemic challenge: consolidation magnifies the impact of even minor lapses in safety…

A recall first announced on April 30, 2025 by Treehouse Foods based in Oakbrook, Illinois, of Sysco Classic chocolate pudding due to post process damage to containers remains ongoing. Damaged containers could promote microbial contamination that could potentially cause foodborne illness or containers that could swell and explode. Background No press release was issued for this recall. How the post process damage to the pudding containers was discovered has not yet been released. This is categorized as a Class II recall, meaning that exposure to the recalled product could cause temporary or reversible adverse health consequences or where the chance of serious…

Early last month, the U.S. Food & Drug Administration (FDA) announced a recall of tomatoes distributed to Georgia, North Carolina, and South Carolina due to potential contamination with Salmonella, a dangerous pathogen that can cause serious illness, and sometimes, death in certain members of the population. On Wednesday, May 28, this recall was upgraded by the FDA to its highest ranking, Class I, meaning that “there is a reasonable probability that the use of, or exposure to a violative product will cause serious adverse health consequences or death.” Tomatoes rank among the most common produce items linked to Salmonella outbreaks in the…

Preventing foodborne illness begins in the kitchen with four evidence-based practices known as the “Clean, Separate, Cook, Chill” framework. This systematic approach, promoted by food safety authorities, provides consumers with clear guidelines to minimize the risk of harmful bacteria contaminating food. Clean: Eliminating Pathogens at the Source Thorough hand hygiene forms the foundation of food safety. Scientific guidelines specify washing hands with soap under warm, running water for at least 20 seconds before handling food and after touching raw meat, pets, or garbage. Cleaning extends beyond hands to all kitchen surfaces: cutting boards, utensils, and countertops require hot, soapy water washing,…

Established under the 2011 Food Safety Modernization Act (FSMA), the Centers for Disease Control and Prevention’s (CDC) Integrated Food Safety Centers of Excellence (CoEs) serve as specialized training and resource hubs for state and local health departments. Their mission: to enhance the detection, investigation, and prevention of foodborne illnesses through workforce development and technical assistance. Six CoEs, based in Colorado, Minnesota, New York, Tennessee, Washington, and Florida (2012–2019), operate via partnerships between state health departments and academic institutions, such as the University of Washington and Cornell University. Regional Expertise and Academic Collaboration Each CoE supports a designated geographic region, providing tailored…